Eosinophilic Esophagitis Friendly Cowboy Caviar
Total time50 min
Prep time20 min
Cook time0 min
4.6(8)
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Learn more →Ingredients
8 servings
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups frozen corn, thawed, or 1 can (11 oz) corn, drained
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ cup fresh cilantro, roughly chopped
- 1 avocado, diced (optional)
For the dressing
- ¼ cup olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp red wine vinegar
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp sugar
- ¾ tsp salt
- ¼ tsp black pepper
For serving
- tortilla chips, for serving
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, ground cumin, chili powder, garlic powder, sugar, salt, and black pepper until the sugar and salt are fully dissolved and the dressing is uniform.
- 2
In a large mixing bowl, combine the black-eyed peas, black beans, corn, red bell pepper, green bell pepper, red onion, jalapeño, and cilantro.
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